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Carrots, Cashews and Dates in Smooth Yogurt GAJAR KAJU RAITA – vegetarian recipe
Stav Kogan

Carrots, Cashews and Dates in Smooth Yogurt GAJAR KAJU RAITA

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Servings: 4 servings
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (16 oz / 450 g) Plain Yogurt , preferably homemade.
  • 3 medium Carrots carrots (8 oz / 225 g), peeled and shredded.
  • 6 Dates pitted dates (1.5 oz / 42 g), sliced into thin rounds (or substitute with 2 tbsp (1 oz / 28 g) raisins or currants soaked in hot water for 10 minutes, then drained).
  • 3 tbsp (1.5 oz / 42 g) Cashews dry roasted chopped cashews (almonds or pecans also work well).
  • 1 tsp (0.1 oz / 2.8 g) Citrus Zest grated orange or lime zest.
  • 2 tbsp (1 oz / 28 g) Citrus Juice fresh orange juice, strained.
  • 2 tbsp (0.8 oz / 24 g) Sweetener granulated maple or date sugar.
  • 0.25 tsp (0.1 oz / 2.8 g) Spices cardamom seeds, coarsely crushed.
  • The Greek Yogurt Hack: If you are short on the 2–3 hours needed to strain regular plain yogurt, you can substitute it with an equal amount of store-bought, full-fat Greek yogurt. It won't have the exact same homemade tang, but it will provide the thick consistency you need in a pinch.
  • Freshly Toast Your Nuts: While the recipe calls for dry roasted cashews, gently warming them up in a dry skillet for 2-3 minutes right before adding them will release their essential oils, resulting in a deeper, toastier flavor and a better crunch.

Method
 

  1. Follow these steps for a perfectly creamy and balanced Gajar Kaju Raita:
  2. Line a colander with three thicknesses of cheesecloth (about 16 inches / 40 cm square) or a clean white handkerchief, place the 2 cups (16 oz / 450 g) of yogurt in the cloth, gather up the four corners, tie it closed with a piece of kitchen twine, and hang it from a cabinet knob or sink faucet to drain undisturbed into a bowl for 2 to 3 hours.
  3. Press the shredded carrots (8 oz / 225 g) firmly between your palms to extract and discard any excess juice.
  4. Place the drained, thickened yogurt into a 1-quart (32 oz / 946 g) mixing bowl and whisk vigorously with a fork until the texture becomes perfectly smooth and creamy.
  5. Add the pressed carrots, sliced dates (1. 5 oz / 42 g), chopped cashews (1. 5 oz / 42 g), grated citrus zest (0. 1 oz / 2. 8 g), strained orange juice (1 oz / 28 g), granulated sugar (0. 8 oz / 24 g), and crushed cardamom seeds (0. 1 oz / 2. 8 g) to the creamy yogurt.
  6. Stir all the ingredients together until thoroughly blended, then serve immediately at room temperature or chill in the refrigerator for 1 to 2 hours before enjoying.
  7. Squeeze the Carrots Thoroughly: Do not skip the step of pressing the shredded carrots. Carrots hold a surprising amount of water, and if you don't extract the excess juice, your thick and creamy raita will become watery and lose its rich texture.
  8. Adjust Sweetness to Taste: Depending on the natural sweetness of your oranges, carrots, and dates, you may not need the full 2 tablespoons (30 ml / 1 fl oz) of maple or date sugar.
  9. Add half of the sugar first, taste the raita, and then add the rest if needed to achieve the perfect sweet-and-savory balance.

Nutrition

Calories: 150kcalCarbohydrates: 22gProtein: 5gFat: 5g

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